How to make it

  • Mash
  • Boil the potatoes in lightly salted water until soft but still with some bite;
  • Drain, dry out a little then mash with the butter, milk, egg, half the cheese and season with salt and pepper;
  • Set aside.
  • Fish
  • Preheat the oven to 200C/400F/Gas 6;
  • Meanwhile, in a large frying pan, melt the butter on a low heat;
  • Add the garlic, onion, celery, leek, dill, parsley and lemon zest and stir to combine well;
  • Season with salt and pepper to taste and cook gently for some 10 minutes or so until the mixture is softish but not coloured;
  • Add the cream or crème fraiche, bring to the boil then simmer gently for some 2 to 3 minutes to thicken slightly;
  • Add the fish and prawns, stirring to combine well and continue to cook gently for some 5 minutes or so until the prawns turn pink and fish is just cooked through;
  • Stir in the lemon juice to taste;
  • Spoon the meat mixture into a greased ovenproof dish;
  • Top with the mash;
  • Sprinkle the remaining cheese over the top of the mash and bake until the surface is bubbling and golden-brown.

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